Indian vegetable bhaji

    1 hour 50 min

    Try this to enjoy the drier variety of an Indian curry. Great with naan or paratha, or with rice and dal.

    54 people made this

    Serves: 6 

    • 4 large potatoes, finely chopped
    • 100g cauliflower florets
    • 1 carrot, finely chopped
    • 75g garden peas
    • 2 tablespoons vegetable oil
    • 1 large onion, chopped
    • 1 teaspoon cumin seeds
    • 1 teaspoon black mustard seeds
    • 2 whole bay leaves
    • 4 green chillies, chopped
    • 3 cloves garlic
    • 2 teaspoons minced root ginger
    • 1 teaspoon ground cumin
    • 1 teaspoon curry powder
    • 1/2 teaspoon chilli powder (optional)
    • fresh coriander to garnish (optional)

    Prep:15min  ›  Cook:40min  ›  Extra time:55min  ›  Ready in:1hr50min 

    1. Place the potatoes, cauliflower, carrot and peas into a microwave-safe bowl, cover with cling film, and microwave on High until the vegetables are hot and starting to soften, about 2 minutes. Remove the cling flim, and drain the vegetables in a sieve.
    2. Place the vegetable oil in a large frying pan, and heat over medium heat. Cook and stir the onion until it turns golden, about 10 minutes, and stir in the cumin seed, black mustard seed and bay leaves. Cook and stir until the seeds begin to sputter, about 30 seconds, and then add the green chillies, garlic and ginger. Cook and stir until the garlic begins to brown, about 1 minute.
    3. Stir in the ground cumin, curry powder and chilli powder, and then add the partially cooked potatoes, cauliflower, carrot and peas. Cook and stir until the vegetables are tender and coated with spices, about 30 minutes. (Do not add water!) Sprinkle with fresh coriander leaves to serve.

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    Reviews in English (37)


    i think that the indian food is amazing  -  13 Jan 2014


    This is awesome, just made it now :D First time I've made a curry, and it sounds like it's rather healthy too!  -  19 Aug 2012


    so easy to make really tasty great after coming in late very filling  -  08 Jul 2012

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